Crispy Sweet and Spicy Chili shrimp
A special main dish of crispy deep-fried shrimp tossed in a sweet and spicy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish features crispy deep-fried shrimp tossed with vegetables and a spicy sauce. With a seasoning base of ketchup and gochujang, it has a spicy kick that makes it perfect as a drinking snack or a special treat.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Shrimp15 (medium shrimp)
- Bell peppera little of each
- Carrota little of each
- Red chili peppera little of each
- Oniona little of each
- Egg1
- Minced garlic1 tsp
Shrimp seasoning
- Salt1/2 tsp
- Ground black peppera little
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))a little
Sauce
- Ketchup3 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Hot sauce1 tbsp
- Worcestershire sauce1 tbsp
- Sugar1 tbsp
- Water1 cup
- Vinegar1/2 tbsp
- Potato starch slurry1 tbsp
- If you have doubanjiang (chili bean paste), it is great to use instead of gochujang.
Steps
Peel the shrimp and devein along the back.
Make a shallow slit along the back and season with the marinade.
Cut the vegetables into flat 1 cm squares.
Mix 1 cup of potato starch with 1 beaten egg to make the batter.
Add the seasoned shrimp and coat them in the batter.
Deep-fry in oil until golden brown and crispy.
Combine the sauce ingredients except for the potato starch slurry.
If you have doubanjiang, it is great to use instead of gochujang.
Heat chili oil in a heated pan and stir-fry the minced garlic.
Add all the vegetables and stir-fry until cooked through.
Pour in the prepared sauce and bring to a boil.
Add the potato starch slurry, and once the sauce and vegetables come together smoothly, it is done.
Add the shrimp to the sauce, toss well, and serve.
Ppunwife's tips
- If you have doubanjiang, it is great to use instead of gochujang.
FAQ
Can I use another seasoning instead of gochujang in the sauce?
If you have doubanjiang, using it instead of gochujang works very well.
How do I prep the shrimp?
Peel the shell, remove the vein along the back, make a shallow slit, and season.
How do I make the frying batter?
Mix 1 cup of potato starch with 1 beaten egg, then coat the seasoned shrimp in it.
